Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed. Ingredients:
3 tablespoons butter |
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups) |
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped |
4 cups chicken stock or canned low-salt chicken broth |
3 cups chopped spinach leaves (about 3 1/2 ounces) |
6 tablespoons flaked fresh crabmeat |
2 tablespoons fresh lemon juice |
1 tablespoon minced shallot |
3/4 cup diced peeled pitted avocado |
6 teaspoons good-quality black caviar (such as osetra) |
Directions:
1. Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
2. Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
3. Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.
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